How to Can Applesauce

Perhaps the easiest, and most common thing to learn to can is applesauce. You only need a few things to get a shelf full of yummy appleyness for winter, apples, water, a blender, jars, and a canner.

True Story: My first experience with canning was with applesauce. I didn’t have a real water bath canner, just a large stock pot with a towel at the bottom. I literally had to cook the apples, blend them up, and then wash out the pot, fill it with water to boil so I could do 4 quarts at a time. A bushel of apples took me nearly two days to complete! But, hey, I did it, right?

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Here’s an easier way to learn how to can applesauce.

First, wash the apples and cut into quarters. Slide your knife at an angle to remove the core, leaving the apple skin on. You can peel them if you want, but you really don’t have to.

Get a list of canning supplies here

Then, place your apples in a large pot, without crowding, and cover with water.

  • Bring to a boil slowly, as the apples cook down.
  • When they are soft and mushy, remove the pot from the heat and transfer the apples to a blender or food processor.
  • Blend until they are smooth, or as chunky as you like.
  • You can add 1 Tablespoon of cinnamon per quart at this time if desired.

Return the applesauce to a rolling boil, and fill hot jars to ½ inch headspace.

  • Carefully remove any and all air bubbles.
  • This is especially important for applesauce, as there can be a lot of them.
  • Water bath process for 20 minutes for pints, 30 minutes for quarts.

You don’t want to pressure can applesauce as it gets too “frothy” in the canner and can go all over the place. Trust me on this one, mmkay?

Related Articles:

Best Ways To Preserve Apples {4 Ways To Get Started!}

Preserve Peaches In 4 Delicious Ways For All Year Enjoyment

How To Preserve Blueberries Canning, Freezing, Dehydrating

Have you canned applesauce before? How many jars did you preserve?

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4 thoughts on “How to Can Applesauce”

  1. Okay, I *have* to ask… how do you keep applesauce boiling without it making these huge, lava-like bubbles that splatter molten applesauce all over the kitchen? EVERY recipe I have seen says the applesauce is supposed to be boiling… so I’m assuming that at least some people can manage to do it without scalding themselves!

    1. *honestly*

      I bring it to a boil once, then shut the heat off. I never could do it without scalding myself, either. After I fill up the jars for the canner loads, once I am ready to start filling the next set of jars, I reheat it.

        1. I usually make a lot of applesauce every few months. Whenever there is a sale on apples.
          Just peel, slice and cook them until soft. Mash it up and add sugar to taste, and cinnamon as you desire.
          Use a potato masher for getting it well mashed. It is the best there is made this way. A large pan full takes about 20 min on medium heat. Seal it up or keep it in the fridge to eat. Can be easily frozen also.
          Linda Walmer

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